Improving The Quality of Smoked Shark Meat With Ozone Water Technique

Suryaningsih, W and Supriyono, Supriyono and Hariono, Budi and Kurnianto, M F (2020) Improving The Quality of Smoked Shark Meat With Ozone Water Technique. IOP Conference Series: Earth and Environmental Science. pp. 1-8. ISSN 1755-1315

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Abstract

The main problem of smoked shark process is the washing stage. The high content of urea in shark meat will cause ammonia odor in products that are not preferred consumers. The research aims to determine the effect of ozone immersion on improving the quality of smoke sharks. The research methodology used factorial complete randomization, with ozone immersion time (control; 5; 10; 15; 20 minutes) repeated 3 times. Data evaluation used analysis of variance (ANOVA) and Tukey differentiation test. The results show that the time for ozone immersion water has a very significant effect on total microbial, water content, urea content and sensory quality including the color, flavor and appearance of smoked shark meat. However, no significant effect on the acidity (pH) and texture of smoked shark meat. The ozone washing method can reduce urea content, deactivate microbes and improve the sensory quality of smoke sharks. The optimal water immersion time is 15 minutes showing optimal results, with total microbial results decreasing in 3 log cycles, from 1.7 x 105 CFU / gram to 9.0x102 CFU / gram, urea content decreasing 68.50%, pH 5.14; good appearance (4.28), bright brownish white (4.08), odorless ammonia (4.29), savory, non-acidic (4.12) and soft texture (2.63).

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